Negroni is a classic cocktail: it is civility in a glass. I love it and think it’s THE perfect pre-dinner cocktail. Give it a try...
 
Negroni
1 part gin (I like Victoria Gin)
1 part sweet vermouth
1 part Campari
Serve over ice with a nice big piece of fresh orange zest.

His Life Blood...

Okay, so the BOY isn’t a Gin drinker....we discovered the Boulevardier a few months ago and he has never looked back.
 
Boulevardier
1 ½ parts bourbon (he likes Buffalo Trace)
1 part sweet vermouth
1 part Campari
Same deal...serve over ice with a generous slice of orange zest.

And if your David Gassaway, put your feet up & light a cigark!

by Angie Quaale
Owner of Well Seasoned and Stimuli Magazine Contributor

One of the newest products to fly off the shelves at Well Seasoned is a tasty, timely creation from our friends at Chef Ann Kirsebom – home of the world famous Tequi-lime Sauce. Joining their intoxicating line of gourmet products, the Cranberry & Onion confit is hand crafted in small batches with local cranberries and a splash of Grand Marnier Liqueur for a gorgeous finish!

The luscious Cranberry & Onion Confit is a delicious accompaniment to any roasted meat and poultry, especially Pork Tenderloin, Roast Chicken and Roast Turkey – try it in your Turkey Sandwich! We think it is fantastic paired with fine cheeses such as chevre , Boursin and Blue just to name a few.

You better get 2 jars, they seem to go rather quickly. Think global shop local! Chef Ann creates all of her products in Delta, BC & they are available at Well Seasoned & other fine retailers.

by Angie Quaale of Well Seasoned Gourmet Food Store

Forget the milk and cookies! Santa is going to love these Holiday treats!
 
Sticky Fingers Bakeries offers the convenience & irresistible taste of fresh-baked goods in just minutes. The quick and easy premium baking mixes contain no artificial flavours, colors, preservatives, trans-fats or saturated fats.  You will feel good about whipping these babies up when you’re pressed for time during the holidays.
 
Try the new Peppermint Chocolate Chip Scones; packed with semisweet chocolate chips, peppermint pieces, peppermint oil and pure vanilla, your stocking may be filled to overflowing!
 
Or the decadent Mint Chocolate Chip Brownies; cool mint and rich chocolate fudge. It's like a brownie version of mint chocolate chip ice cream!
 
 
Go ahead, bake up a batch. We think you'll savour the taste and love the convenience. These and a bunch of other great flavours are available at Well Seasoned in Langley.

by Angie Quaale
Owner of Well Seasoned Gourmet Food Store and Stimuli Magazine Contributor

Don’t mind if we do...and just in time for Grey Cup!

The BC Lions Football Club has partnered with renowned local chef Ann Kirsebom to launch its own signature barbeque sauce and marinade.  
Made from the finest Silver Tequila, organic fresh squeezed citrus, fresh garlic, tomatoes and Japanese Soy Beans, this unique BC Lions blend is made with only the finest ingredients and is handcrafted in small batches to ensure quality.
 
This tasty Tequila Citrus sauce is just what your taste buds ordered while watching the BC Lions kick a little Blue Bomber butt this Sunday during the 99th Annual Grey Cup at BC Place
 
This sauce will kick up your chicken wings, meatballs, ribs and pork chops.  We love that it’s locally made and it is delicious!! Admit it.....you & your chicken wings want it!

BC Lions BBQ Sauce is available at Well Seasoned & other specialty retailers.

We're giving away a bottle of BC Lions BBQ sauce. To enter, share this post with your friends on Facebook. Make sure you mention Stimuli Magazine in the status so we can see you've entered. Winner will be drawn on Friday, November 25, 2011.

by Angie Quaale
Owner of Well Seasoned and Stimuli Magazine Contributor

 

Bananas Foster is a fantastic old school dessert that originated in New Orleans.  Not typically a fan of bananas, but a big fan of boozy desserts - I thought I would try this “quick” version with fresh pineapple just for a change of pace.  It’s delicious & so easy, you’ll be whipping this up anytime you see those glorious pineapples on sale at the supermarket.
 
4 tablespoons unsalted butter
½ cup brown sugar
Pinch of best quality ground cinnamon
½  ripe pineapple—peeled, cored and cut into 8 long spears
½ cup dark rum
Vanilla ice cream, for serving

In a large frying pan, melt the butter over high heat until lightly browned. Stir in the brown sugar and the cinnamon – stir to combine. Add the pineapple and cook over moderate heat, shaking the skillet, until the sugar is melted and the pineapple is slightly tender, about 2 minutes. Flip the pineapple spears. Add the rum, carefully ignite and cook until the flames subside. Transfer to plates and serve with ice cream.

by Angie Quaale of Well Seasoned